EGGPLANT SALAD
This dish is good with Lamb Biryani, Pilau or Yellow Rice.
1 lb (500 g) cigar-shaped eggplant or large purple eggplant
2 tablespoons oil
1 ½ tablespoons fenugreek seed
1 medium-sized onion, cut in half across and finely sliced lengthwise
2 tablespoons Fish Curry Powder
1 cup (250 ml) tamarind water made from ½ tablespoon tamarind pulp
1 teaspoon sugar, or to taste
Salt to taste
METHOD
Slice the eggplant and prepare and fry them according to the directions in the recipe for White Curry. Remove and drain. In another pan heat 1 tablespoon of oil and fry the fenugreek and onion until the onion is soft and transparent. Add the curry powder and the eggplant and stir-fry for 2 minutes. Add the tamarind water, sugar and salt to taste and cook until the eggplant is soft and the gravy is thick
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